Utilize este identificador para referenciar este registo: http://hdl.handle.net/10400.13/904
Título: Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings
Autor: Câmara, J. S.
Marques, J. C.
Perestrelo, R. M.
Rodrigues, F.
Oliveira, L.
Andrade, P.
Caldeira, M.
Palavras-chave: Whisky analysis
Headspace-solid phase microextraction (HS-SPME)
Volatile compounds
Gas chromatography–Mass spectrometry (GC–MS)
.
Faculdade de Ciências Exatas e da Engenharia
Data: Mai-2007
Editora: Elsevier
Citação: Câmara, J. S., Marques, J. C., Perestrelo, R. M., Rodrigues, F., Oliveira, L., Andrade, P., & Caldeira, M. (2007). Comparative study of the whisky aroma profile based on headspace solid phase microextraction using different fibre coatings. Journal of Chromatography a, 1150(1), 198-207.
Resumo: A dynamic headspace solid-phase microextraction (HS-SPME) and gas chromatography coupled to ion trap mass spectrometry (GC–ITMS) method was developed and applied for the qualitative determination of the volatile compounds present in commercial whisky samples which alcoholic content was previously adjusted to 13% (v/v). Headspace SPME experimental conditions, such as fibre coating, extraction temperature and extraction time, were optimized in order to improve the extraction process. Five different SPME fibres were used in this study, namely, poly(dimethylsiloxane)(PDMS),poly(acrylate)(PA),Carboxen-poly(dimethylsiloxane)(CAR/PDMS),Carbowax-divinylbenzene(CW/DVB)and Carboxen-poly(dimethylsiloxane)-divinylbenzene (CAR/PDMS/DVB). The best results were obtained using a 75 m CAR/PDMS fibre during headspace extraction at 40◦C with stirring at 750rpm for 60min, after saturating the samples with salt. The optimised methodology was then appliedtoinvestigatethevolatilecompositionprofileofthreeScotchwhiskysamples—BlackLabel,BallantinesandHighlandClan.Approximately seventy volatile compounds were identified in the these samples, pertaining at several chemical groups, mainly fatty acids ethyl esters, higher alcohols, fatty acids, carbonyl compounds, monoterpenols, C13 norisoprenoids and some volatile phenols. The ethyl esters form an essential group of aroma components in whisky, to which they confer a pleasant aroma, with “fruity” odours. Qualitatively, the isoamyl acetate, with “banana” aroma,wasthemostinteresting.Quantitatively,significantcomponentsareethylestersofcaprilic,capricandlauricacids.Thehighestconcentration of fatty acids, were observed for caprilic and capric acids. From the higher alcohols the fusel oils (3-methylbutan-1-ol and 2.phenyletanol) are the most important ones.
Peer review: yes
URI: http://hdl.handle.net/10400.13/904
DOI: 10.1016/j.chroma.2006.09.014
Aparece nas colecções:Artigos em revistas internacionais

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